Coating apparatus – Edible base or coating type – Projected of forced flow of coating material
Reexamination Certificate
1998-09-02
2001-07-31
Edwards, Laura (Department: 1734)
Coating apparatus
Edible base or coating type
Projected of forced flow of coating material
C118S013000, C118S014000, C118S025000, C118SDIG001
Reexamination Certificate
active
06267073
ABSTRACT:
FIELD OF THE INVENTION
The present invention relates to an apparatus for preparing a chocolate confection having a marbled appearance.
BACKGROUND OF THE INVENTION
It has not been possible heretofore to produce chocolate coatings having a marbled appearance formed from two layers of chocolate, principally because there is only a very short time period within which the second layer must be applied to the first layer in order to achieve satisfactory adherence. The chocolate layers are usually applied in liquid, semi-liquid, or paste form either by spraying, pouring, dipping, or pressing in a cold environment. Generally, this procedure results in the first layer glazing over to form a frost of condensation shortly after application thereof (less than 30 seconds), which prevents the second liquid layer from adhering properly.
Several references disclose different types of chocolate or other edible coatings having the adherence problems discussed above. For example, U.S. Pat. No. 1,777,896 discloses an edible container shaped like a log made by spreading a plastic edible coating on the outside of a cylinder, adding bonbons to simulate branch stubs, and covering with a second layer of chocolate in a semi-liquid or plastic state.
U.S. Pat. No. 1,865,097 discloses hollow candy bodies made of chocolate having areas of the body formed with a color contrasting with the color of a major portion of the body. The hollow candy body may be prepared by chilling a dark chocolate in a portion of a mold, closing the mold and filling the mold with a light color chocolate, and chilling the mold again to form the light chocolate body overlaid by dark chocolate patches.
U.S. Pat. No. 2,288,970 discloses a confectionery such as ice cream having a coating of chocolate or other edible composition. In particular, the coating is provided with line formations or perforations that are pressed into the coating to control and limit the separation of coating from the confectionery product.
U.S. Pat. No. 2,457,110 discloses a method of coating chocolate edibles by dip-coating the edible in a coating of sufficiently low viscosity without the addition of cocoa butter. The chocolate is disclosed to be non-flowing at high temperatures due to the lack of cocoa butter in the composition during the dipping.
U.S. Pat. No. 3,971,853 discloses a frozen confection having a plurality of ingredients of individual colors, as well as a gravity feed arrangement for feeding a plurality of nozzles with the individually-colored ingredients so as to facilitate greater distribution of the ingredients.
U.S. Pat. No. 4,189,502 discloses marshmallow and other variegates having the ability to maintain a clear and distinct line of demarcation or delineation with a frozen dessert matrix into which the variegate is incorporated.
U.S. Pat. No. 4,369,200 discloses a method for producing three-dimensional decorations of a fatty confectionery material on a base confectionery, such as with a nozzle attached to a compressible bag for depositing the decorations. The deposition preferably occurs from a rotary sprayer, which deposits the decoration by use of a plurality of recesses in a mold.
U.S. Pat. No. 4,587,128 discloses a method of making an iced piece of cake and providing good adhesion between the icing coating and the cake by adding a bonding layer to a cake, applying the icing, completely enrobing it with a chocolate layer, cooling and solidifying the chocolate layer, and subsequently decorating the top and sides by pressing thereon “squiggles” having a different color.
We have now devised an apparatus and methods for obtaining chocolate coatings having a marbled appearance, as well as confectionery or ice cream products having a coating formed thereon from two layers of chocolate, whereby the second layer adheres satisfactorily to the first layer.
SUMMARY OF THE INVENTION
The present invention relates to a chocolate coating apparatus including at least one feed device for supplying chocolate; a positioning device for receiving the chocolate from each feed device and for directing the chocolate onto a confectionery in a desired arrangement as a coating; and an enclosure for recirculating chocolate that does not remain on the confectionery.
In one embodiment, the apparatus further includes at least one powered device for rotating each coating positioning device at a desired speed. In another embodiment, two feed devices are used for supplying two different types of chocolate. In yet another embodiment, the positioning device is located within the enclosure and includes at least one rotatable disk. In a preferred embodiment, each rotatable disk has a substantially ellipsoidal or substantially circular shape.
In another embodiment, the positioning device includes at least one rotatable pipe. In yet another embodiment, the positioning device includes a rotatable cup having a plurality of apertures for directing the chocolate onto the confectionery. In a preferred embodiment, the positioning device includes an overflow channel to facilitate recirculation of chocolate coating that does not pass through the apertures. In another embodiment, the positioning device further includes a metering device to control the output of chocolate coating. In a preferred embodiment, the positioning device includes a divider to maintain the separation of different chocolate types for application to the confectionery.
In one embodiment, the positioning device is rotated at a speed of about 50 rpm to 2,500 rpm. In another embodiment, the positioning device provides a discontinuous flow of chocolate. In yet another embodiment, the apparatus further includes a coating modifying device for blowing an air stream onto the chocolate coating to modify its appearance. In another embodiment, the apparatus further includes a coating modifying device for dragging at least one probe across the chocolate coating for forming surface impressions to give random or streaked effects on the coating. In yet another embodiment, the enclosure is heated to maintain the chocolate at a temperature from about 28° C. to 60° C., thereby facilitating application and recirculation of the chocolate.
The invention also relates to a chocolate coating apparatus including feed means for supplying chocolate; positioning means for receiving the chocolate from the feed means and for directing the chocolate onto a confectionery in a desired arrangement as a coating; and recirculation means for recirculating chocolate that does not remain on the confectionery.
In one embodiment, the feed means supplies two different types of chocolate coatings without combining the two coatings. In another embodiment, the positioning means includes a disk to facilitate directing the chocolate onto the confectionery. In yet another embodiment, the positioning means includes a cup having apertures therein to facilitate directing the chocolate onto the confectionery. In another embodiment, the positioning means includes a pipe having apertures therein to facilitate directing the chocolate onto the confectionery. In another embodiment, the recirculation means includes an enclosure disposed about the positioning means to contain the chocolate therein.
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p
Busse Kurt A.
French William
Kuehl Edward Morris
Edwards Laura
Nestec S.A.
Pennie & Edmonds LLP
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